I cannot express how much of a joy it has been to create this recipe, it was so incredibly therapeutic, with the delicate rolling and placing and the result quite extraordinary – so please try your hand at this recipe – especially if you are looking to impress a vegetarian!
The deep flavours of the different vegetables blend together beautifully into an evocatively, deeply flavoured dish. Paired with a recently sampled Argentinian Malbec, this is truly wonderful for those cold wintery evenings.
Makes 4 8 inch Tartlets
1. Preheat your oven to 180 degrees centigrade.
2. The most important part to this recipe, especially to achieve the visual effect of the dish is to correctly prep your vegetables. Using a small hand held slicer – slice across the length of the vegetable, creating around 10 inch long ‘ribbons’ of vegetables, as shown in the photo. Separate them in individual bowls.
3. Now boil water in 3 small separate pans.
4. Blanch ( literally dip in for a 3 minutes max) and remove and drain separately, so the colours from the natural vegetable dyes don’t mix.
5. Prepare your 8″ tart tins. Line with baking parchment, especially the bottom if they are not loose based.
6. Roll out your puff pastry. Cut out 6 inch diameter circles. Roll out gently and place on the inside of your tart tins, pressing gently and removing all excess pastry from the edges.
7. Prick with a fork and flash bake for 4 – 5 minutes. Take these out as the pastry starts to puff up.
8. Now place six small spinach leaves in the base of the pastry.
9. Take each vegetable separately and very gently, starting from one end, roll into a tight spiral as shown in the photo. Place these tight spirals in the tart case, alternating the vegetables to get this gorgeous separation of colour. This is where your main visual effect is going to come from, so be creative in the colour combinations.
10. Now slice your feta thinly into mini triangles and slide in between the vegetables
11. Pour over the cream mixture and bake in the oven until the vegetables start to take on a golden hue.
12. Remove from the tart tins and serve piping hot!
10. Mix the cream, seasonings, and mixed
11. Sprinkle over some chilli flakes should you want some heat!
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